This is a traditional Persian salad, named after Shiraz, the town from which it originated. Salad Shirazi was a staple on the lunch and dinner table at my house growing up. Like many Middle Eastern foods, it is only lightly dressed, allowing the ingredients to shine. This simple salad can complement most dishes, and pairs particularly well with my Persian Herb Frittata.

1 red onion, diced

filtered water

2 cups/320 g cucumber, chopped

2 cups/320 g tomatoes, chopped

¼ cup/10 g fresh parsley, chopped

2 tbsp/30 ml fresh lemon juice

1 ½ tbsp/25 ml extra-virgin olive oil

½ tsp sea salt

½ tsp pepper

Place red onion in a bowl, cover with filtered water and allow to sit for 10 minutes while you chop the rest of the ingredients. Drain. Combine the red onion, cucumber, tomatoes, parsley, lemon juice, olive oil, salt and pepper.